Slow-cooked stew

The first time I tried to make lo mei, it was quite successful. I simmered it for two hours on a low fire, and the meat was all gnawed by me. All I left was the vegetarian pat. I adjusted the lo mei juice and it feels good. The long life is like this slow stew The lo mei taste is average, and gradually, the taste is fast, but not sought.

The first time I tried to make lo mei, it was quite successful. I simmered it for two hours on a low fire, and the meat was all gnawed by me. All I left was the vegetarian pat. I adjusted the lo mei juice and it feels good. The long life is like this slow stew The lo mei taste is average, and gradually, the taste is fast, but not sought.

Material

Bulk
Cumin
cinnamon
Cassia
Zanthoxylum bungeanum
Geranium
Tsaoko
Dried chili
Ginger
garlic
Shallot
crystal sugar
Sooty
soy sauce
Cooking wine
salt
Fragrant dried
Kelp knot
potato
Chicken wings
Chicken feet

Boil chicken wings and claws and other meats with water, remove froth and remove

Add old ginger, garlic and dried chili to the oil pan and saute, add three large bowls of water

Wrap all the spices in gauze to seal tightly, put in the pot, then add cooking wine, soy sauce, soy sauce, salt, rock sugar to color.

After the spices have tasted (about 20 minutes), add the meat dishes and cook them first. At the same time, add shallots.

Finally, add the easily cooked vegetarian dishes and let go.

After cooking, put the marinade in the freezer and continue to use it next time, more fragrant ~!

After the vegetables are out of the pan, set the plate and adjust the juice. Chicken essence, soy sauce, oil chili, pepper powder, chili powder, sesame oil, two spoons of marinade, shallots, pour on the braised vegetables, start eating!

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